French Onion Mac and Cheese
French Onion Mac and Cheese
Ingredients
For the Caramelized Onions
- 4 yellow onions, medium, halved, peeled, and thinly sliced into half-moons
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Macaroni and Cheese
- 8 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk, whole milk preferred
- 2 cups Cabot Vermont Sharp Cheddar cheese, grated
- 1 cup Monterey Jack cheese, grated
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon gochugaru, or paprika for less heat
- 1/2 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Topping
- 1/2 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon unsalted butter, melted
Instructions
- 1
Begin by caramelizing the onions. In a large skillet or Dutch oven, heat the olive oil and 1 tablespoon of unsalted butter over medium-low heat. Add the sliced yellow onions, salt, and black pepper. Cook, stirring occasionally, for 30-40 minutes, or until the onions are deeply golden brown and very soft. If they start to stick, add a tablespoon of water. Remove from heat and set aside.
⏱️ 40 min
- 2
While the onions are caramelizing, cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 3
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 4
Prepare the cheese sauce. In a large saucepan or pot, melt 4 tablespoons of unsalted butter over medium heat. Add the all-purpose flour and whisk constantly for 1-2 minutes to create a roux.
⏱️ 3 min
- 5
Gradually whisk in the milk until smooth. Bring the mixture to a gentle simmer, whisking occasionally, until it thickens slightly, about 5-7 minutes.
⏱️ 7 min
- 6
Remove the saucepan from the heat. Stir in the grated Cabot Vermont Sharp Cheddar, Monterey Jack, and Parmesan cheeses until completely melted and smooth. Add the gochugaru (or paprika), garlic powder, Dijon mustard, salt, and black pepper. Stir to combine.
⏱️ 5 min
- 7
Add the cooked macaroni and the caramelized onions to the cheese sauce. Stir gently until everything is well combined.
⏱️ 2 min
- 8
Pour the macaroni and cheese mixture into a 9x13 inch baking dish.
⏱️ 1 min
- 9
In a small bowl, combine the Panko breadcrumbs, 1/4 cup grated Parmesan cheese, and 1 tablespoon of melted unsalted butter. Sprinkle this topping evenly over the macaroni and cheese.
⏱️ 2 min
- 10
Bake for 20-25 minutes, or until the topping is golden brown and the cheese sauce is bubbly. Let rest for a few minutes before serving.
⏱️ 25 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
French Onion Mac and Cheese
Ingredients
For the Caramelized Onions
- 4 yellow onions, medium, halved, peeled, and thinly sliced into half-moons
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Macaroni and Cheese
- 8 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk, whole milk preferred
- 2 cups Cabot Vermont Sharp Cheddar cheese, grated
- 1 cup Monterey Jack cheese, grated
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon gochugaru, or paprika for less heat
- 1/2 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Topping
- 1/2 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon unsalted butter, melted
Instructions
- 1
Begin by caramelizing the onions. In a large skillet or Dutch oven, heat the olive oil and 1 tablespoon of unsalted butter over medium-low heat. Add the sliced yellow onions, salt, and black pepper. Cook, stirring occasionally, for 30-40 minutes, or until the onions are deeply golden brown and very soft. If they start to stick, add a tablespoon of water. Remove from heat and set aside.
⏱️ 40 min - 2
While the onions are caramelizing, cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 3
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 4
Prepare the cheese sauce. In a large saucepan or pot, melt 4 tablespoons of unsalted butter over medium heat. Add the all-purpose flour and whisk constantly for 1-2 minutes to create a roux.
⏱️ 3 min - 5
Gradually whisk in the milk until smooth. Bring the mixture to a gentle simmer, whisking occasionally, until it thickens slightly, about 5-7 minutes.
⏱️ 7 min - 6
Remove the saucepan from the heat. Stir in the grated Cabot Vermont Sharp Cheddar, Monterey Jack, and Parmesan cheeses until completely melted and smooth. Add the gochugaru (or paprika), garlic powder, Dijon mustard, salt, and black pepper. Stir to combine.
⏱️ 5 min - 7
Add the cooked macaroni and the caramelized onions to the cheese sauce. Stir gently until everything is well combined.
⏱️ 2 min - 8
Pour the macaroni and cheese mixture into a 9x13 inch baking dish.
⏱️ 1 min - 9
In a small bowl, combine the Panko breadcrumbs, 1/4 cup grated Parmesan cheese, and 1 tablespoon of melted unsalted butter. Sprinkle this topping evenly over the macaroni and cheese.
⏱️ 2 min - 10
Bake for 20-25 minutes, or until the topping is golden brown and the cheese sauce is bubbly. Let rest for a few minutes before serving.
⏱️ 25 min•🌡️ 375